The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

1 pinch saffron threads

600ml chicken stock, warmed

2 tablespoons olive oil

2 yellow onions, sliced

2 cloves garlic, minced

1 red chilli, seeded and chopped

30g butter

1.35kg whole chicken, jointed

salt and pepper, to taste

2 tablespoons plain flour

1 1/2 teaspoons corainder seeds, crushed

zest and juice of 1 lemon

1 (400g) tin chopped tomatoes

1/2 teaspoon ground ginger

1 pinch ground cinnamon

200g pitted olives

fresh chopped coriander, to taste

fresh chopped parsley, to taste

fresh chopped spring onions, to taste

Buy ingredients online

per serving

Change supermarket

per serving

Add to basket

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

MethodPrep:25min › Cook:8hr › Ready in:8hr25min

Preheat the slow cooker to the auto or low setting. Soak the saffron threads in the chicken stock and set aside. In a large casserole dish, heat the oil and add the onions. Cook slowly for 8 minutes until soft and translucent by keeping the heat low. Add the garlic and chilli and stir for a further few minutes until fragrant. Transfer to the slow cooker.

In the same large casserole dish, melt the butter. Rub the chicken pieces generously in salt and pepper then toss in the flour to coat. Cook for 8 minutes until evenly browned on all sides. Add the coriander, lemon zest and juice, chopped tomatoes, ginger and cinnamon. Transfer to the slow cooker, cover and cook on auto or low for 7 to 8 hours. Check every couple of hours and top up with a little stock if needed. Prior to serving, stir through the olives and remaining fresh herbs.